The Washington Post

Grilled Eggplant Roll-Ups With Spinach and Goat Cheese

Grilled Eggplant Roll-Ups With Spinach and Goat Cheese 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Sep 9, 2021

This dish of grilled eggplant, stuffed with spinach and cheese, and baked in a fresh tomato sauce has true comfort food appeal. It's filling and warm, but it’s also light and healthfully vegetable-centric. If you prefer, use ricotta in place of goat cheese.

Active time: 1 hour 20 mins; Total time: 1 hour 40 mins

Storage Notes: The eggplant can be grilled and refrigerated in an airtight container for up to 3 days. The sauce can be refrigerated in an airtight container in the refrigerator for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 12 rollups

Ingredients
  • 2 medium globe or Italian eggplants (1 1/2 pounds each), stems trimmed and cut lengthwise into 1/4-inch thick slices
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 2 cloves garlic, minced or finely grated
  • 2 pounds fresh, ripe tomatoes, cored, seeded and chopped (about 4 cups)
  • 1/2 teaspoon freshly ground black pepper, divided
  • One (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 4 ounces soft goat cheese
  • 1/4 cup lightly packed fresh parsley, chopped, plus more for serving
  • 1/4 cup (scant 1 ounce) grated Parmesan cheese
  • 1 large egg, lightly beaten

Directions

Using the 12 longest slices of the eggplant, 3 tablespoons of the oil and 1/4 teaspoon of the salt, brush each slice on both sides with oil, then sprinkle one side with salt. (Save any remaining eggplant for another use.) Preheat a grill or a grill pan over medium-high heat and grill the eggplant, in batches if necessary, until tender and grill marks form, 4 to 6 minutes per side. Transfer to a plate or refrigerate in an airtight container until needed.

Position a rack in the middle of the oven and preheat to 375 degrees.

In a large, deep skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering. Add the garlic and cook, stirring, until pale golden, 20 to 30 seconds. Add the tomatoes and 1/4 teaspoon each of salt and pepper and cook, stirring frequently, until the tomatoes have broken down and have become thick and saucy, about 6 minutes. Remove from the heat and set aside, or refrigerate until needed.

In a medium bowl, combine the spinach, goat cheese, parsley, Parmesan cheese, egg and the remaining 1/8 teaspoon of salt and 1/4 teaspoon of pepper.

Spread 1 cup of the tomato sauce on the bottom of a large baking dish. Working with 1 eggplant slice at a time, put about 1 tablespoon of the filling on the more tapered end of an eggplant slice and roll it up to enclose the filling. Place the roll-up, seam side down, in the baking dish. Repeat with the remaining eggplant slices, then spoon the remaining sauce over the roll-ups. Cover the dish with foil and bake for about 20 minutes, or until the sauce is bubbling and the filling is heated through.

Remove from the oven, sprinkle with additional parsley and serve hot.

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Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Hattie Ulan.

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Nutritional Facts

Calories per serving (2 roll-ups, based on 6): 260


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 5g 25%

Cholesterol: 44mg 15%

Sodium: 445mg 19%

Total Carbohydrates: 22g 7%

Dietary Fiber: 11g 44%

Sugar: 10g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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